Spicy Buffalo Chicken Sandwich
If I’m going to sit and watch football all day, I want to eat well, not just a bunch of meaningless snacks but a meal that will keep my energy up for a day’s worth of cheering. A buffalo chicken sandwich is a perfect meal to serve up on a game day. It’s big on size and bold on flavor, so you’ll want to keep a cold soda or beer nearby to help you enjoy this sandwich to the fullest.
As the centerpiece of the sandwich, I want to make sure that my chicken is crisp, tender, juicy, and full of flavor. That starts with a good coating on my chicken, and that includes some Panko breadcrumbs, spices, and a pop of freshness with finely chopped parsley. I dredge the chicken, give it a quick fry in a skillet and then finish the meat in the oven so it stays golden on the outside and juicy inside.
My buffalo sauce is a mixture of my favorite hot sauce together with melted butter, a whole stick, and even more spice – adjust to your own preference. I take my finished chicken and dip it into the beautifully bold buffalo sauce so it’s 100% drenched in goodness. I’m still not done! A couple of slices of cheese – pepper jack or swiss – melted over the top will counterbalance the spiciness of the sauce. Now, I need to build my sandwiches.
I like a sturdier roll for a sandwich like this, something that’s got a nice little crust but is chewy on the inside. I also want a little freshness so I’ve got some lettuce and freshly sliced tomato that I put on as the bottom layer, followed by the cheesy-topped spicy chicken piece. The crown of the bun goes on top and you’re looking at the perfect game day sandwich. I like to serve this with fries on the side, of course, a fresh salad or salty potato chips will do the trick as well.
When I want a game-day meal that says victory, then I look to this bold and delicious buffalo chicken sandwich to keep my spirits up and my tummy full.
Buffalo Chicken Sandwich
For the chicken
- 3 chicken breasts (cut in half lengthwise)
- Panko breadcrumbs
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 3 tablespoons finely chopped fresh parsley
- 1 large egg
- 1 tablespoon water
- 1/2 cup vegetable oil
Buffalo Sauce
- 1 stick unsalted butter
- 1 (12 oz) bottle hot sauce (like Frank's)
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 tablespoon dried onions
- 3 tablespoons Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
For the chicken
- Prepare the dredging station with three shallow dishes. In one, the flour; in the second, the egg and water, beaten; and in the third, the Panko and seasonings.
- Dip chicken in flour, egg wash mixture and then press into the Panko mixture. Repeat to coat all of the chicken pieces.
- Heat vegetable oil in a frying pan.
- Fry chicken cutlet in pan, browning on both sides. Repeat with remaining cutlets.
- Place cutlets on a baking rack and finish in the oven at 325°F for about 10 – 15 minutes or until chicken reaches 165°F.
- Remove from oven and set aside.
For the Buffalo Sauce
- Melt the butter in a medium-sized sauce pot.
- Add the remaining ingredients and bring to a boil.
- Turn heat down to Low and simmer for 10-15 minutes, stirring occasionally.
To Build the Sandwich
- Dip chicken cutlet in Buffalo Sauce. Top with pepper jack cheese. Broil to melt cheese.
- Build the sandwich, starting with lettuce and tomato then topped with the cheesy-topped buffalo chicken.
- Optional: serve with a side of ranch as dipping sauce.